Italian Doughnuts

Directions

1. 1
   Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.
2. 2
   Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
3. 3
   Roll out the dough on a lightly floured surface to 1/2-inch thickness.
4. 4
   Using a floured 2-inch cookie cutter, cut out doughnut rounds.
5. 5
   Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.
6. 6
   Gather the dough scraps and re-roll to cut out more doughnuts.
7. 7
   Whisk the sugar and cinnamon in a medium bowl to blend.
8. 8
   Set the cinnamon-sugar aside.
9. 9
   When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
10. 10
    Using a slotted spoon, transfer the doughnuts to paper towels to drain.
11. 11
    Cool slightly.
12. 12
    While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar.
13. 13
    Serve warm.
14. 14
    Alternately, cool the fried doughnuts to room temperature.
15. 15
    Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts.
16. 16
    Set aside until the chocolate sauce comes to room temperature but does not set.
17. 17
    Dip 1 side of each doughnut into the chocolate mixture.
18. 18
    Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.